Grilled Corn and Quinoa Summer Salad – Grand Fete
Two grains, corn and quinoa, share an ancient history as important crops in the developing Americas. IN THIS ISSUE, we’ve made them the cornerstone of a salad that’s hearty, and nutritionally...
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Cooking tools:
- Grill
- Microplane
- Pastry brush
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 1 cup quinoa
- 1 teaspoon Kosher salt
- 2 tablespoons olive oil
- 4 ears of corn, grilled, kernels removed
- 1 pint cherry (or grape) tomatoes, quartered
- 8 large basil leaves, chiffonade
- 1 medium shallot, finely minced
- 4 oz. Cotija cheese, crumbled (or Feta)
- 1/4 cup white wine vinegar
- 1/4 olive oil
- Zest of one lemon
- Juice of one lemon, (about 3-4 tablespoons)
- 2 tablespoons stone-ground Dijon mustard
- 2 cloves garlic, crushed
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
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